I know that these muffins probably look over cooked, but when they were done, I took them out of the muffin tins and the bottoms were still soggy. So I flipped them over and continued cooking so that they were cooked all the way through. Although these still tasted good, and my kids (and husband) loved them, they were a little dry because I had to cook them for so long. Would I make these again? Probably. But my family would like just cinnamon rolls just as well.
2 tablespoons butter, melted
1 package Pillsbury Grands Cinnamon Rolls
(the regular would work find as well, but wouldn’t make quite as much)
2 eggs
1/4 cup milk
1 teaspoon vanilla
1 teaspoon ground cinnamon
2 tablespoons maple syrup
Preheat oven to 375 degrees F. Brush butter into regular sized muffins cups,
coating the bottom and sides of each cup.
In a medium sized bowl, whisk together milk,
eggs, cinnamon and vanilla.
Unwrap package of cinnamon rolls and set
icing aside. Cut rolls into 8 pieces each and place in the egg mixture,
stirring to coat. Divide mixture into muffin cups. Spoon any
remaining egg mixture over the top of each cup. Drizzle each cup with about half a teaspoon
of maple syrup.
Bake for about 15 minutes, or until tops are
golden brown. Pour icing into a microwaveable container and
heat for 7-10 seconds, just until icing is pourable. Spoon over each muffin.
Using a knife gently remove muffins from the
pan and serve warm.
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